Coconut Shrimp and Rice

Flavored with light coconut milk and spicy red chiles, this under 400-calorie shrimp recipe will make you feel like you're on island time.

WD Test Kitchen Tip: The seeds actually aren't the hottest part of the pepper. To turn down the heat, carefully remove the white membrane the chili seeds cling to. And for perfectly-cooked rice without clumping, rinse the grains in a fine mesh strainer under cold water until the water runs clear, then cook as directed.

Total Time: 0:25

Prep: 0:20

Level:
Easy

Yield:
4 servings

Ingredients

1 c. white rice

1 tbsp. vegetable oil

4 scallions, thinly sliced, light and dark green parts separated

2 cloves garlic, finely chopped

1 1" piece ginger, peeled and cut into thin matchsticks

1 small bunch cilantro, stems separated and finely chopped

1 red chile, seeded and thinly sliced

1 13.5-oz. can light coconut milk

6 oz. green beans, cut into thirds

1 lb. large peeled and deveined shrimp

3 tbsp. fresh lime juice

2 tsp. low-sodium soy sauce

Directions

Cook the rice according
to package directions.

Meanwhile, heat the oil
in a large deep skillet over
medium heat. Add the light
green parts of scallions, garlic,
ginger, cilantro stems, and
half the chile and sauté for 3 minutes.

Add the coconut milk and bring to a simmer, then add
the green beans. Cover, and
simmer for 1 minute.

Add the shrimp, return to
a simmer and cook, covered,
until the shrimp are opaque
throughout, about 3 minutes.
Remove from the heat.

Stir in the lime juice and soy
sauce. Serve over the rice and
top with the reserved dark
scallion greens, cilantro leaves,
and remaining chile, if desired.